Back in May, we announced our collaboration with the kitchen wizards at Kenwood for a special series of free culinary masterclasses at cookery schools up and down the UK. Aimed at people who have recently got their mitts on a Kenwood Chef stand mixer (one of the most popular choices for cookery schools), the classes are designed to introduce them to the multiple functions of their clever new kitchen gadgets, and pick up a few pro-worthy recipes along the way.
Masterclass season officially kicked off last week in the beautiful North Yorkshire kitchens of Swinton Cookery School, where resident chef tutor Kevin Hughes guided a group of eight eager students through a specially devised selection of recipes and helped them get to grips with their new machines – ‘We had a great time whipping up some dishes in the Kenwood Chef Titaniums, with a good laugh had by all.’
The class was a huge success, with Kevin steering his students through a delectable selection of dishes including an authentic focaccia, a classic Bakewell tart, and a wild herb and ricotta ravioli and a sumptuous chocolate fondant (recipe below) – all of which can be quite fiddly affairs if you don’t have a Kenwood Chef to hand.
By the end of the afternoon, everyone left with a few more tricks up their sleeve, a few more recipes in their repertoire, and a few more fond memories in the bank. As one participant said: ‘Thank you for the lovely day at Swinton Cookery School yesterday – it was fabulous, as were the Kenwood machines! I enjoyed the experience immensely.’
- 125g butter
- 125g dark chocolate
- 2 eggs
- 2 egg yolks
- 60g caster sugar
- 15g plain flour
- 15g cocoa powder
- Melt the butter and chocolate together over a bain marie, until you have a pourable liquid.
- Using the whisk attachment on your Kenwood Chef Titanium whip your eggs, egg yolks and sugar until the mixture becomes light and fluffy (this is called a sabayon).
- Mix your chocolate mixture with the sabayon, start by adding a small amount of the warmer chocolate in order to temper the sabayon so you don’t cook the eggs. Then incorporate the rest of the mixture.
- Mix together the flour and cocoa powder and carefully fold through the mixture.
- Butter four dariole moulds and coat them with cocoa powder to allow the fondant to rise during cooking.
- Cook at 180ºC/gas mark 4 (depending on your oven) for about 9 minutes.
- Serve immediately with some Chantilly cream (and your fingers crossed!)
Chef’s note: Add a few chopped up bits of white chocolate to the middle of the fondant if you want to create a marbled effect when you cut into the gooey centre.
Stay tuned for more Masterclass recipes on the Journal over the next couple of weeks…